Register Now!

Wine Making & Grape Growing Forum > Wine Making > Special Interest Wines > Chai Tea Mead...A question

Help Support Winemaking Talk by donating using the link above or becoming a Supporting Member.
Thread Tools Search this Thread
Old 01-20-2016, 08:30 AM   #1
Senior Member
Dec 2011
Posts: 2,421
Liked 810 Times on 577 Posts
Likes Given: 433

I see that a number of members on this forum have successfully made tea wines. I am planning on making a mead using chai spices and tea. My question: To make regular tea you might steep the tea in near boiling water for about 5 minutes. When you make wine do you want to steep the tea longer or do you want to use more tea than you would to make the same volume. In other words, If 16 bags would normally make 16 cups and if 16 cups makes one gallon) and if each bag was steeped for 5 minutes then to make a gallon of wine do I want to use 16 bags or more? and do I want to steep those bags for 5 minutes or longer? Thoughts? Thanks.

Reply With Quote
Old 01-20-2016, 08:53 AM   #2
RedRockGirl's Avatar
Dec 2015
Posts: 49
Liked 18 Times on 15 Posts
Likes Given: 36

I'd love to learn about this too. My favorite tea is Bigelow Vanilla Chai Tea. Could wine be made from it?

Reply With Quote
Old 06-19-2016, 05:27 PM   #3
Junior Member - the new guy.. I'm learning, and experimenting.
Whitehrs's Avatar
Mar 2016
Posts: 174
Liked 43 Times on 37 Posts
Likes Given: 94

A subject I have a little experience with, tea and coffee, finally. But I had been thinking the same thing marry JAOM with Chia tea, A couple things I would do different next time on the JAOM. I would drop the Original Specific Gravity a bit, and work on a Spices, this is where the Chia tea comes in. The original SG: 1.115, and a very violent fermentation time of 5 days, and 5 days of no activity ending in an FG: of 1.005, gave me abv of about 14% using Fleschman's Active dry yeast. It was very hot. I figure an OG: 1.080 and FG: 1.000 would give me about 10% and would be very good.

My question would be would you brew the tea strong and use as the water in the brew, or would you use the bags as the spice leaving them in during the aging process?

BTW, Bigelow is very good tasting for the price.. That would probably be my choice for the Mead.

Reply With Quote
Thread Tools Search this Thread
Search this Thread:

Advanced Search

Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Spice Dragon Red Chai Wine beggarsu Special Interest Wines 0 06-23-2014 11:53 PM
Venturing beyond a spiced chai tea wine in carboy. Thoughts? Swediepie Beginners Wine Making Forum 20 06-24-2013 04:24 PM
Bochet, Druid Mead, Viking Mead, Strawberry and vanilla mead YourCaptain Meads 28 05-27-2013 12:21 PM
Experimental Chai tea wine Chris1 Special Interest Wines 0 12-08-2010 09:20 AM
Wine from Chai Tea? Newbie Country Fruit Winemaking 4 02-05-2010 04:46 PM

Forum Jump